Name: Cottage Cheese and Spinach Protein Omelet with Sautéed Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 0.33 cup Liquid Egg Whites; 0.25 cup 2% Cottage Cheese; 1 cup Baby Spinach; 0.5 cup Red Bell Pepper; 0.25 cup Red Onion; 0.5 medium Avocado; 1 tablespoon Extra Virgin Olive Oil

Cottage Cheese and Spinach Protein Omelet with Sautéed Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Protein Omelet with Sautéed Veggies

Skillet-cooked eggs and cottage cheese folded with fresh baby spinach, served with a side of sautéed peppers and creamy avocado.

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NUTRITION

Protein

31.5g

Fat

39.5g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.33 cup Liquid Egg Whites

0.25 cup 2% Cottage Cheese

1 cup Baby Spinach

0.5 cup Red Bell Pepper

0.25 cup Red Onion

0.5 medium Avocado

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

1
Heat half of the olive oil in a non-stick skillet over medium heat.
2
Sauté the diced bell peppers and onions until they are tender and slightly caramelized.
3
Remove the veggies from the pan and set them aside.
4
Whisk the whole eggs and egg whites together in a bowl until well combined.
5
Add the remaining oil to the skillet and pour in the egg mixture.
6
Once the edges start to set, spoon the cottage cheese and fresh spinach onto one half of the omelet.
7
Fold the omelet over the filling and cook for another minute until the spinach is wilted and the cheese is warm.
8
Slide the omelet onto a plate and serve with the sautéed veggies and sliced avocado.